ROSY RHUBARB-MERINGUE CAKE
Sky-high meringue is teamed with billows of freshly whipped cream and homemade rhubarb compote for this show-stopping dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 4h30m
Yield Serves 8 to 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Lightly brush an 8-inch springform pan with coconut oil; line bottom with parchment. Beat egg whites on medium-high speed until soft peaks form. Slowly add 1 2/3 cups granulated sugar while beating continuously until stiff, glossy peaks form, about 7 minutes. Fold in cornstarch, vanilla, vinegar, and 1 pinch salt.
- Spoon meringue into prepared pan, smooth top level with an offset spatula, and transfer to oven. Immediately reduce heat to 325 degrees; bake, without opening oven door, until cake has a pale honey color, 70 minutes. (If top appears to be getting too brown, lower heat slightly.) Turn off oven; let meringue stand inside, without opening oven door, at least 1 hour and up to overnight. (Marshmallow center will sink and leave high, crisp sides.)
- Meanwhile, place rhubarb, remaining 2/3 cup granulated sugar, muscat, and remaining pinch of salt in a medium saucepan over medium heat. Simmer gently, stirring occasionally, until sugar is dissolved and rhubarb is tender and partially broken down, about 7 minutes. Transfer rhubarb to a bowl with a slotted spoon and continue to cook liquid until reduced by half. Pour liquid over rhubarb; let cool completely. Rhubarb can be made to this point and stored in an airtight container in refrigerator up to 1 week.
- Just before serving, carefully remove cake from springform and place on a serving platter. Whisk together cream and confectioners' sugar until soft peaks form. Pile 2 1/2 cups whipped cream into center of meringue, then spoon 1 cup rhubarb mixture over. Serve, with remaining rhubarb mixture and whipped cream on the side.
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David Haydar
[email protected]I would give this recipe a 0 out of 5 stars.
Elikem Adzika
[email protected]This is the worst cake I've ever made.
Santiago Bolaños
[email protected]I'm really disappointed with this recipe.
Nila ff
[email protected]This cake is a waste of time and ingredients.
Teo Bernabeu
[email protected]I would not recommend this recipe to anyone.
Tom Antonio
[email protected]This cake is not worth the effort. It's too time-consuming and the end result is not that great.
Gwyn Gillis
[email protected]I would definitely make this cake again, but I would make a few changes to the recipe.
Kabasweka Damalie
[email protected]This cake was a bit dry, but the flavor was good.
BM Yasin
[email protected]I had some trouble getting the meringue to stiffen, but overall this cake was a success.
Azeer Vp
[email protected]This cake is a bit too sweet for my taste, but I think it would be perfect for someone with a sweet tooth.
Eug Vance
[email protected]I'm not a huge fan of rhubarb, but I really enjoyed this cake. The meringue was the perfect complement to the tartness of the rhubarb.
Eva LaMaster
[email protected]This cake is so pretty and delicious! I love the combination of tart rhubarb and sweet meringue.
Philip Benedicto
[email protected]The instructions were easy to follow and the cake turned out beautifully.
Lusombo JoJo Joyce
[email protected]I've made this cake several times now and it always turns out perfect. It's my go-to recipe for special occasions.
Stacey A.
[email protected]This cake is a bit time-consuming to make, but it's definitely worth the effort. The end result is a stunning and delicious cake that is sure to impress your guests.
Lona Victor
[email protected]I made this cake for a friend's birthday and it was a huge hit! Everyone loved the unique flavor combination and the beautiful presentation.
jose arredondo
[email protected]This rosy rhubarb meringue cake was a delightful treat! The tartness of the rhubarb paired perfectly with the sweetness of the meringue, and the cake itself was moist and fluffy. I also loved the pink color of the cake, which made it perfect for a sp